Boil a large pot of water and season water with a handful of sea salt. Preheat your stove top grill or large skillet over a medium to high flame. Season both sides of the flank steak well with sea salt and black pepper. Once grill is hot, spray a light coating of cooking spray on the surface and place the steak on the grill. Cook on each side for about 3 to 5 minutes for medium and longer for well done. Remove steak from grill and set aside. In a bowl add soy sauce, rice vinegar, honey, sesame oil, Chinese Five Spice, cilantro and mint, whisk together and set aside. By this time the water should be at a rolling boil. Go ahead and add your soba noodles. Follow the cooking instructions on the box. Once the noodles are done, drain and rinse under cool water. Now you are ready to assemble your salad. Slice steak into strips. Place noodles in a bowl, add the cabbage, mango, avocado, red onions, peanuts, Jalapeno peppers, blue cheese crumbles and steak. Pour on the dressing, toss and serve.

This recipes yields about 4-6 servings

Tip #1: For leftovers, I suggest storing the noodles, dressing, steak and avocado separately and assemble when you’re ready to eat. You can store everything in Ziploc bags or Tupperware containers.

Tip #2: This is a cold salad served with warm meat, so you only need to reheat the steak if you want.

Trick: You can substitute chicken, shrimp, tofu, Ahi Tuna, Salmon or grilled veggies. You can also omit the noodles for a low-carb option.